Save Recipe Print
Sun-Dried Tomato and Cheese Stuffed Chicken Breasts
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 servings
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 servings

Ingredients

Directions

Make 2-inch-long deep cut with knife parallel to cutting board in center of each chicken breast half to form pocket. Evenly stuff pockets with cheese and tomatoes; secure with wooden toothpicks. Sprinkle, if desired, with salt and pepper. Dip chicken breasts in flour.

Heat oil in 12-inch skillet over medium-high heat and brown chicken. Add garlic and cook, stirring occasionally, 30 seconds. Stir in Sauce and simmer covered 6 minutes or until chicken is thoroughly cooked. Remove toothpicks. Serve, if desired, over hot steamed escarole or spinach.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Sunny's Ham and Cheese Stuffed Chicken Breasts (Chicken Cordon Bleu)

Recipe courtesy of Sunny Anderson

Spinach and Mushroom Stuffed Chicken Breasts

Recipe courtesy of Rachael Ray

Artichoke and Sun-Dried Tomato Stuffed Chicken Breast

Recipe courtesy of Guy Fieri

Sun-Dried Tomato Stuffing

Recipe courtesy of Food Network Kitchen

Sun-Dried Tomato Stuffed Mushrooms

Recipe courtesy of Ree Drummond

Chicken Breasts Stuffed with Goat Cheese, Basil and Sun-Dried Tomatoes

Recipe courtesy of Gerry Garvin

Sun-dried Tomato Pesto-Stuffed Pork

Recipe courtesy of Robin Miller

Chicken With Sun-Dried Tomato, Eggplant and Basil

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories